Raspberry Puree is not just for babies! Use it in cocktails, desserts, baking or swirl it through oatmeal, yoghurt or ice-cream.
- 500g (4 cups) Raspberries SEE NOTE 1
Add raspberries to a blender and blitz until pureed.
Pour the pureed raspberries through a fine-meshed strainer placed over a large bowl. Use the back of a spoon to push all the puree through. All you should be left with, in the strainer, is the seeds.
Raspberries: You can use fresh or frozen raspberries. If using frozen there is no need to blend the raspberries as they break down when defrosted. Simply thaw the raspberries in a fine-meshed strainer placed over a large bowl. Push the raspberries through the strainer to remove seeds.
Want a Sweeter Puree?: Add a tsp of sugar to the strained puree and stir until dissolved. Continue to add 1 tsp at a time until you reach desired sweetness. (do not sweeten if serving a baby)
Want a Thicker Puree?: You can reduce the puree by placing it in a small saucepan. Bring to a boil then reduce to simmer for a few minutes, or until desired thickness.
Makes approx 1 cup of sauce
Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator.
Calories: 65kcal | Carbohydrates: 15g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 189mg | Fiber: 8g | Sugar: 6g | Vitamin A: 41IU | Vitamin C: 33mg | Calcium: 31mg | Iron: 1mg